2 Cups pumpkin
1 1/2 Cups BBF Organic Agave
1/2 Cup BBF Naturally Refined Organic Coconut Oil, melted and cool
2/3 Cup water
3 1/2 Cups whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1. Preheat oven to 325°F.
2. Grease two 9 x 5 x 3 inch loaf pans.
3. In a large bowl or blender, blend pumpkin, Agave, coconut oil, water and eggs. In a separate bowl, mix remaining dry ingredients.
4. Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed.
5. Pour batter into prepared pans and bake for 60-75 minutes or until toothpick inserted comes out clean. Cool and serve.
Makes 20 servings Makes two loaves
Tips and Notes:
Use of egg substitute saves another 160 calories and makes the bread lighter and fluffier.